Sous Chef

Reviews / Votes

A terrific nuts and bolts account of the real business of cooking as told from the trenches. No nonsense. This is what it takes -- ANTHONY BOURDAIN One of the most informative, funny and transparent books about the restaurant biz ever written -- BRET EASTON ELLIS A good cook chooses ingredients carefully, just as a writer must select the right words. Michael Gibney is a word cook of the highest order and this book will leave you licking your fingers -- GARY SHTEYNGART * * author of Super Sad True Love Story * * Miraculous . . . Gibney has the soul of the poet and the stamina of a stevedore . . . Tender and profane * * New York Times Book Review * * Gibney's writing is in Anthony Bourdain's league: he puts across both the intense stress and the intense joy of cooking in a professional kitchen * * Time, 15 Best Books of 2014 * * This is excellent writing - excellent! - and it is thrilling to see a debut author who has language and story and craft so well in hand. Though I would never ask my staff to read my own book, I would happily require them to read Michael Gibney's -- GABRIELLE HAMILTON * * author of Blood, Bones and Butter * * Thrillingly crafted * * The Bookseller * * Fascinating and fun * * Boston Globe * * The pace - when you're in the thick of it - is thrilling, and the tension palpable * * Independent * * Compelling . . . a fascinating read * * Herald * * Shows what it's really like to work full-on in the high-end restaurant industry. A must-read * * Scotsman * *